EASY Crock Pot Enchilada Casserole
2 zucchini, chopped into 1/2-1" pieces
1 medium onion, chopped into 1/2-1" pieces
1 medium bell pepper, chopped into 1/2-1" pieces
3 to 4 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, drained
1 (15 ounce) can or 2 cups frozen corn kernels
1 (15 ounce) can pinto beans, drained
1 (8 ounce) can spicy tomato sauce (I use El Pato)
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced black olives
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon basil
1 tablespoon oregano
6 corn tortillas
1. Except for tortillas, add all ingredients to a large bowl and mix well.
2. Put about a 1 1/2" layer of the bean/tomato/veggie mixture into the bottom of crock pot. Place 2 tortillas on top of the mixture, tearing/cutting to fit as necessary.
3. Take 1/3 of the remaining mixture and put another layer onto the tortillas. Repeat 2 more times, ending with the bean/tomato/veggie mixture on the very top.
4. Cover and cook on the low cook setting for 5 hours.
Enjoy!
Source of recipe: I found a recipe online, but I made it better!
SO HOW'D IT GO?
I made this today and I didn't really like it. It was all a big mushy mess. I served it with tortilla chips, guacamole and salsa, and found myself preferring the guacamole. I have a lot left over, so I may try to put it over rice and see if it's better that way.
Made this yesterday for my lunch all week at work. It turned out great. My corn tortillas didn't dissolve, they were there, but very mushy so once you spooned it out they pretty much mixed with everything. Still very yummy. I used El Pato (I've been using it for since I was a kid. (hint: don't look in the tomatoe sause area, look in the mexican foods area) I didn't measure out my spices so I most likely added way more than what it called for because I like a lot of flavor in my food. Next time I make this I'm going to add chopped green chilli.
Yum! DH loved! And has already packed his lunch with leftovers.
It's great with chips, we used the corn tortillas sprayed lightly with olive oil and browned in the oven, (salted if you like). Super fast to make and leftovers for days.
I made this recipe for the first time and it was very yummy! I made a few substitutions...I used enchilada sauce instead of the spicy tomato sauce (which I could not find at my grocery store). It definitely gave it a nice favor. Like others have mentioned, the tortillas (quantity doubled) totally dissolved but this was okay as it still tasted great. I think it will be great with rice or chips. I also added some shredded mexican blend cheese in the layers and sprinkled some on top. I used 1 tbsp. for all of the spices for simplicity's sake.
One tip is that this recipe makes a LOT. After mixing all of the ingredients in a big bowl, it barely fit in my large 6qt. crock pot. I have to figure out a way to cut it back a bit for next time.
In the crock pot now. Smells great!
An inexpensive casserole that we can graze on for several days. This was good over rice. I would recommend using a little less cumin than is called for in the recipe, though (like maybe half of the recommended amount).
Okay, so I doubled the amount of tortillas the last time I made this and they still became mush, BUT, not as mushy, so, the more the better. I'd double the tortillas on each layer next time.
Hey there, Yeah, my tortillas dissolved pretty much too. I am making this tonight and adding more layers of tortillas and I am also going to add some sweet potato - I'll let you know how it goes!
This is in the crock pot right now. I just want to say that it tasted pretty darn good uncooked! I ate a small bowl for lunch with a few tortilla chips (minus the tortillas). Can't wait to taste it when it is done cooking!
My whole family liked this recipe. My kids requested it for lunch the next day! My tortilla layers dissolved too, I think it's supposed to happen? Mine was done in 3 1/2 hours on low.
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